My first encounter with Perama was precisely one year ago. It was on one fateful evening that a friend of mine organised a group dinner, which introduced me to a whole new world of Greek food. A world where a greek salad was not the only entree available, a place where lamb was not the only protein in the mains option, a moment where baklava was not the only dessert offering. I was so impressed by that night that one year on, I’m still raving about it to anyone who cares to listen. So imagine my excitement when I found out that this year, Perama chose to offer themselves to the euphoria that surrounds SIFF Sugar Hits.

With our table of 10, we promptly booked the earliest available session, which was 10pm. With all my constant bragging, I think everyone had very high expectations of what the chef, David Tsirakis had to offer.

Left : Caramel baklava ice cream - Vanilla ice cream, chopped mixed baklava nut filling and caramel sauce Right : Choc nut tahini gelato diples - Gelato piped into crispy honey pastry Middle : Quince Melamakarona Crumble - Layered spoon sweet quince w/ cinnamon creamed ricotta and crumble

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© Linda for eatshowandtell, 2009. | Permalink | 15 comments | Add to del.icio.us
Post tags: Dessert

Once again, another month has come and gone. Every month the est crew` all get together and try cook up a different cuisine. For this month’s cook show & tell theme, we decided to go with Greek cuisine. I think the inspiration for the Greek theme stemed from George Comlombaris’s obsession passion for all things Greek, which was displayed prominantly on Masterchef. As usual, when a group of food lovers get together for a cook up, you’re bound to get too much food, endless photo taking opportunities, and a guaranteed late dinner. Atleast this time, we ate before 9pm.

When I think of Greek food I think of souvlaki and tzatziki. This shows my ignorance for the cuisine as well. I guess the good thing about these monthly cookups is the opportunity to do some research into more traditional dishes of a particular cuisine. But as it turns out, we still end up with souvlaki and tzatziki.

To start off the meal, Minh and F kindly prepared a couple of nibblies. Whilst preparing our entrees and mains, we nibbled on Tzatziki with sesame Lavosh and goats cheese rolled in ash with thyme, lemon oil and olives.

Our ‘cooking snacks’

Beers for the boys

Tzatziki with sesame lavosh

Recipe from : http://greekfood.about.com/od/appetizerssalads/r/tzatziki_sass.htm

Goat's cheese pre-rolled in ash with marinated olives

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Read the rest of cookshow&tell, Greek (835 words)

© Howard for eatshowandtell, 2009. | Permalink | 13 comments | Add to del.icio.us
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